Happy Valentines sweet readers. I hope you have all enjoyed a day filled with love.
Yesterday we made some cards for Daddy
and today I made some little drawstring bags for my two little sweethearts
filled them with some yummy treats. They were pretty easy to whip up and for the first time in my life I used bondaweb, yay! I then hand stitched (blanket stitch) the little hearts in place using embroidery thread.
for my big sweetheart and myself (nothing wrong with a little love for oneself!) I made some yummy raw chocolate valentine's hearts seeing we are both flying high on our sugar free diet. Since starting our sugar free diet in January, we are slowly becoming the worlds biggest raw chocolate fans and we can safely say that we HEART raw chocolate. I had heaps of fun playing with my latest recipe
The slice is not only pretty to look at, but also filled with a whole bunch of goodness. I made it using delicious almonds, which is great for brain functioning (and boy do I need this!) and has the added bonus of being an alkalising food. Our diets are generally far to high in acid producing foods such as animal foods like meat, eggs, poultry and dairy and optimally we should follow a ratio of 60/40 alkaline/acidic diet. Having a diet that is too acidic will affect mineral and vitamin absorption and also affect energy production at a cellular level, so having more of a plant based diet can only be a good thing!
I also added some delicious coconut oil, a 'cure-all' superfood that offers all the healthy fat we need and more and for a little bit of fun I threw in some chia seeds, which is not only a great source of protein and omega-3 fats, but also loaded with calcium, manganese and phosphors. It also adds a lovely 'crispy' texture to this chocolate heart.
So here is what you are going to need
150g ground almonds
40g cocoa powder
15g Linwoods faxseeds, almonds, brazil nuts, wallnuts & Co Q10
70g dessicated coconut
20g chia seeds
30g dried cranberries
150g coconut oil
2-3 tbsp. of rice malt syrup
Add all the dry ingredients to your food processor or mix by hand. Melt the coconut oil and rice malt syrup by putting the oil in a bowl over hot boiling water (double boiler method). Once melted add it to the dry mixture mix it all together thoroughly, then put it in a lined flapjack tin and refrigerate. Once it has set, which shouldn't take no more than 20-30 minutes use your heart cutter to shape or just cut into squares. Keep refrigerated.
If you don't have the Linwoods mix, just increase the desiccated coconut by 5g. Also, if you don't have rice malt syrup, you can use honey or maple syrup. It will be interesting to know how you get on with this if you're up for trying, so please let me know.
Hope you all enjoy a weekend of sharing the LOVE.
I HEART you all!!
Hannapat
xoxo
